Classic Sticky Toffee Date Pudding

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

2. 2

   In a small bowl, combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

3. 3

   Beat 1/3 cup of butter with white sugar in a bowl using an electric mixer until light and frothy. Beat in the eggs and mix well to combine.

4. 4

   Add the flour and the date mixture (including the water) to the egg mixture and fold to combine. Pour the cake batter into the prepared baking dish.

5. 5

   Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let the cake cool slightly while you prepare the toffee sauce.

6. 6

   To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to a boil. Turn the heat down and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Pour the toffee sauce over individual servings of warm cake.

• Calories 417.99 kcal High
• Protein 5.17 g Moderate
• Carbs 78.66 g Moderate
• Total Fat 9.57 g Moderate
• Saturated Fat 5.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 60.54 mg High
• Sodium 262.42 mg Moderate
• Fiber 3.52 g Moderate
• Sugar 62.4 g High
• Added Sugar 0.0 g Low Source
• Calcium 130.25 mg Moderate
• Iron 2.07 mg Moderate
• Potassium 399.18 mg Low Source
• Vitamin A 82.24 mcg_rae Low Source
• Vitamin C 10.87 mg Moderate
• Vitamin D 1.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten